Directions

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Season chicken breasts with oregano, basil, salt, and black pepper.

Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.

Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.

Most Helpful Positive Review

Jan 11, 2013

This was a wonderfully easy recipe to follow. However, I made a slight change of my own. I doubled the sauce recipe and poured it over the raw seasoned chicken and cooked it in the oven at 350 for 30-35 minutes. The chicken was cooked in the sauce and came out juicy and full of the creamy garlic flavor. YUM!!

Most Helpful Critical Review

My review is for the sauce, we grilled our chicken using our own favorite recipe. The sauce is a nice topping for grilled chicken, a little bit sinful, but nice and cheesy garlicky. I reduced the recipe for two people, didn't use vegetable oil, just the butter, and used half and half and 1/3 reduced fat cream cheese.

This was wonderful! Used fresh dried herbs crumbled over frozen chicken breast, drizzled with olive oil & thrown in the Foreman grill. I cooked some brown rice in chicken boullion, then added the cooked chicken, covered with the sauce, voila! Awesome, we all loved it.

Wife and I absolutely loved this. As another reviewer suggested, I used the 1/3 fat cream cheese and I used fat-free half & half. We like garlic, so I used 3 tsp. of chopped garlic. This sauce stands up on its own and I'll use it on pasta in the future.

absolutely amazing!!! I have used this in substitute for my Béarnaise sauce, Hollandaise sauce a couple of times. Everyone just loves it and prefers it. I have now doubled the sauce recipe now and freeze half. Awesome sauce.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.